Taste : Mild, slightly grassy and sweet with a hint of bitterness.The uses : It adds pizzazz to boiled and buttered new potatoes; can be combined with garlic, olive oil and vinegar to make chimichurri, or garlic and lemon zest to make a gremolata, and it’s key ingredients in minestrone and tabbouleh.

At le Calabash we cook with the freshest ingredients available and 2016 will see us share a herb experience with our clients second to none.